Start by pitting and chopping 8 to 10 Medjool dates into small pieces. Place them in a saucepan with 1 cup of water and simmer on low heat for about 5 minutes, stirring occasionally. Mash the mixture until smooth and set aside to cool slightly.

While the dates cool, preheat your oven to 350°F (175°C). Grease an 8-inch baking dish with softened unsalted butter.

In a large mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of dark brown sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, blending well after each addition.

Gradually add in 1 cup of all-purpose flour and 1 teaspoon of baking powder to the butter-sugar-egg mixture, folding gently until just combined. Fold in the mashed date mixture.

Pour the batter into the prepared baking dish and bake for 30-35 minutes, until the top is golden-brown and a toothpick comes out clean.

In a saucepan over low heat, combine 1 cup of heavy cream, 1 cup of dark brown sugar, ½ cup of unsalted butter, and 1 teaspoon of vanilla extract. Stir constantly until the mixture melts and bubbles.

Once the pudding has cooled slightly, cut it into squares and serve warm. Drizzle with the toffee sauce.